Description
This Creamy White Chicken Enchilada Casserole is a comforting and flavorful baked dish featuring tender shredded chicken, creamy green chili sauce, and layers of melted Monterey Jack cheese and soft tortillas. Perfect for a hearty family dinner with creamy, cheesy, and mildly spicy flavors in every bite.
Ingredients
Scale
White Enchilada Sauce
- 1/4 cup butter
- 1/4 cup flour
- 3 cups chicken broth
- 1 (4 oz) can diced green chilies
- 1 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
Filling
- 2 cups cooked chicken breasts, shredded
- 6 oz cream cheese, softened
- 1/2 cup sour cream
- 1 (4 oz) can diced green chilies
- 1 tsp cumin
- 1 1/2 cups shredded Monterey Jack cheese
Assembly and Topping
- 10 (8-inch) tortillas
- 2 cups shredded Monterey Jack cheese (for topping)
- Chopped cilantro, for garnish
Instructions
- Make the White Enchilada Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken broth, ensuring no lumps form. Add the diced green chilies, sour cream, and 1/2 cup shredded Monterey Jack cheese. Continue stirring until the sauce thickens, then remove from heat.
- Make the Filling: In a mixing bowl, combine shredded cooked chicken, softened cream cheese, 1/2 cup sour cream, diced green chilies, cumin, and 1 1/2 cups shredded Monterey Jack cheese. Mix until well blended.
- Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a baking dish. Place a tortilla flat on a surface, spoon an even amount of filling into the center, then roll up tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled and arranged in the dish.
- Pour the Sauce: Evenly pour the prepared white enchilada sauce over the rolled tortillas in the baking dish, making sure to cover all surfaces for maximum flavor.
- Bake: Sprinkle the 2 cups of shredded Monterey Jack cheese evenly over the top of the casserole. Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped cilantro before serving. Enjoy your creamy, cheesy white chicken enchilada casserole!
Notes
- For extra heat, add chopped jalapeños to the filling or sauce.
- You can substitute cooked rotisserie chicken for quick preparation.
- Feel free to use corn tortillas instead of flour tortillas if preferred.
- Leftovers store well covered in the refrigerator for up to 3 days.
- This casserole can be assembled ahead of time and refrigerated before baking.
